Rice flour and lentil rings deep-fried until crispy and golden — a crunchy snack made specifically for Diwali and Sankranti in Telangana homes. The small ring shape is made using the thumb-and-index-finger pressing technique.
Ingredients
1.5 cups rice flour
1/4 cup urad dal flour (grind dry roasted urad dal to a fine powder; or buy ready-made urad dal flour)
1 tbsp sesame seeds
1/2 tsp cumin seeds, 1/4 tsp carom seeds (ajwain)
1/4 tsp red chilli powder
2 tbsp hot ghee or oil (for mixing into the dough)
salt to taste
water — about 3/4 cup hot water for mixing
oil for deep frying
Method
Mix the dough: Combine rice flour, urad dal flour, sesame seeds, cumin seeds, ajwain, red chilli powder and salt. Add 2 tbsp hot ghee or oil to the flour mixture. Mix with your fingers until the fat is incorporated — the mixture should resemble coarse breadcrumbs.
Add hot water: Pour hot water gradually while mixing until a smooth, slightly firm dough forms. Knead briefly — 2 to 3 minutes. The dough should be smooth and pliable.
Test the dough: Take a small piece. Roll into a rope and form a ring. If it cracks, the dough is too dry — add 1 tbsp water. If it is too sticky, add 1 tbsp rice flour.
Shape the chegodilu rings: Take a marble-sized portion of dough. Roll between palms into a thin rope about 8 to 10 cm long. Join the ends firmly to form a small ring about 3 cm diameter. Press the joint firmly so it does not separate during frying.
Heat oil on medium: Heat oil in a kadai on medium. Test: a ring dropped in should rise within 2 seconds.
Fry in batches: Add 8 to 10 rings at a time. Do not overcrowd. Fry on medium heat for 4 to 5 minutes, turning occasionally, until they are uniformly golden and crispy all over.
Check crispiness: After cooling, a correctly made chegodu should snap cleanly when broken. If it is chewy, the oil was too cool or the frying time was insufficient.
Drain: Remove with a slotted spoon. Drain on paper towels. They crisp up further as they cool.
Cool completely before storing.
Store in an airtight container for up to 2 weeks.
Note: Chegodilu (singular: chegodu) is the fried ring snack made specifically for Diwali in Telangana and Andhra Pradesh households. Every home makes a large batch before Diwali to keep throughout the festival period and to share with visitors. The specific combination of rice flour and urad dal flour gives chegodilu their characteristic crispy, light texture. The name chegodilu comes from the Telugu word for ring (chego). Unlike store-bought versions, home-made chegodilu are crisper and more fragrant.